Excellent eggsperiment, Ron! Definitely something I am going to try soon because we've had excellent success with the Umai dry bags for ribeyes and strip loins, just havent tried the brisket ones....yet. Fun video, two thumbs up!
Captain Ron, will you consider doing a video on dry aging a choice standing rib roast for the holidays? I currently do Alton Brown's 7-day "dry age" method and J. Kenji Lopéz-Alt's reverse sear method for my holiday roast. These bags may have me picking up my roast much earlier in the season.
You know what, since you asked, I will add it to the list of topics for our next meeting! I really like the idea. I do think that the next thing we will be dry aging is a 45 day NY Strip Loin Roast.
Excellent brisket cook captain Ron!! I do my briskets almost exactly the same - i wet age for 30 days in the cryovac pack first, then 30 days dry age (just a lil less funky flavour but sooo tender) - also have you tried doing the salt/pepper dry rub then let rest for 48 hours in the fridge so the seasoning goes right though the meat? I put mine in a garbage bag in the fridge haha - as for the dry age trimmings how about my “Frankenstein burrito”? Meat fillings: al pastor lamb leg, and 50/50 dry age trimmings and regular ground beef standard taco style seasoning - I also put a quesadilla right in the middle of it lol - people go nuts every time they try it👍👍💪💪
Ron, besides from having a great first name, I also admire your style! Funny, I just discussed the seasoning and resting before cooking method with someone yesterday and I will def be trying it.
I'd love to know how your Meater is camera ready after sitting in the Egg for a day of cooking! Mine would be brown and I'd have to sand it down to get it clean.
Captain Ron, those Umai bags are great. I used one for a dry aged beef tenderloin it was amazing. Thanks for sharing.
Yes sir, thanks Russ!!!
Enjoy this incredible brisket experiment! Do you like dry aged meats? Smash that LIKE button and don't forget to subscribe!
Fantastic work. Going to try these bags
Thanks James! Please do, I think you'll love it.
Absolutely amazing video!! Thanks so much for posting. I gotta try this ASAP!!
Hello Susan my dear friend. You are welcome and I hope to see you soon, it has been WAY too long...
Damn fine look’n brisket brother! Definitely want to try that some day. Cheers Ron!
You're the best CJ, thanks so much my man. LOVE your channel!
Excellent eggsperiment, Ron! Definitely something I am going to try soon because we've had excellent success with the Umai dry bags for ribeyes and strip loins, just havent tried the brisket ones....yet. Fun video, two thumbs up!
Thank you so much Chris. I believe that a strip loin is next on my list of dry aging....
Absolutely brilliant! Looked delicious!
Thanks Chris! Those bags work like a charm!
I've used the Umai bags for steaks and Rib Roasts. They definitely increase the beefiness of the meat and add just a touch of funkiness.
EXACTLY!!! I am glad I'm not the only one to use the word beefy!
That little Green egg Smoker on that Wine barrel is so Cute. I wish i could Afford to get one. But i don't work i am on SSI.
Thanks! Watch on FB Marketplace, you can find used ones sometimes.
Great walk through!
Glad you liked it Jordan!
Looks excellent, sir! I definitely need to try those bags as well.
Yes sir, they really work amazingly well!!!
That's so awesome Ron. I've always want to try those bags.
Hey Ricky, thanks so much my bud. I was very impressed with how well they work...
@@FOGOcharcoal looks like it turned pretty good!
I just had lunch and this got me hungry all over again!
That's a huge compliment!
Just grabbed a bag of your charcoal. Can't wait to try it out.
Wonderful! I know you're going to love it!
Captain Ron, will you consider doing a video on dry aging a choice standing rib roast for the holidays? I currently do Alton Brown's 7-day "dry age" method and J. Kenji Lopéz-Alt's reverse sear method for my holiday roast. These bags may have me picking up my roast much earlier in the season.
You know what, since you asked, I will add it to the list of topics for our next meeting! I really like the idea. I do think that the next thing we will be dry aging is a 45 day NY Strip Loin Roast.
Excellent brisket cook captain Ron!! I do my briskets almost exactly the same - i wet age for 30 days in the cryovac pack first, then 30 days dry age (just a lil less funky flavour but sooo tender) - also have you tried doing the salt/pepper dry rub then let rest for 48 hours in the fridge so the seasoning goes right though the meat? I put mine in a garbage bag in the fridge haha - as for the dry age trimmings how about my “Frankenstein burrito”? Meat fillings: al pastor lamb leg, and 50/50 dry age trimmings and regular ground beef standard taco style seasoning - I also put a quesadilla right in the middle of it lol - people go nuts every time they try it👍👍💪💪
Ron, besides from having a great first name, I also admire your style! Funny, I just discussed the seasoning and resting before cooking method with someone yesterday and I will def be trying it.
So so crazy! This looks amazing!
It really is!
I hope you all enjoy the video. Dry Aging is easy and fun!!
Yes sir, we could not agree more!
You rock Ron
So do you Tina and I cannot wait for this upcoming week!
Do you have a video on temp control on BGE ?
We sure do, here you go! th-cam.com/video/FrkD6feJg2Q/w-d-xo.html
Can you make smoked beef jerky from the trimmings? 😎
No, you want really lean meat for jerky. Funny enough, we are filming a beef jerky video tomorrow!!!
Looks like i have to try this with steaks🔥👍
Absolutely. My next venture will be a NY Strip Loin
@@FOGOcharcoal that would be my cut of meat for sure. Love to see that.
I'd love to know how your Meater is camera ready after sitting in the Egg for a day of cooking! Mine would be brown and I'd have to sand it down to get it clean.
LOL, truest me, the end was really brown and did require some pretty good scrubbing to get clean.
Capt. Ron can you dry age using a vacuum seal bag??
I would not recommend it. These bags are specially designed with pores to allow gasses in and out.
Dry age for the win always.
It is just so good
I saw this epic cook because darksideofthegrill told me to come over and see it!
I LOVE that guy! Thanks so much Mel, appreciate you you talented Pitmaster!
I notice you often don’t put your meater probe all the way in (or past the guide line) is there any reason for this ?
Yes, I like to make sure that the tip of the probe is right in the middle of my meat.
If you were to do this with ribeyes, would it be better to do the entire roast or go ahead and cut the roast into individual steaks and then dry age?
I'll actually be doing a whole NY Strip Loin roast next!
what was the name of that cooler?
It is actully a catering container called a Go Box and it's made by Cambro Manufacturing.
Dry aging a brisket makes no difference. Just ask the Ag Science professors at Tx A&M
Hey, if you say so....
Noooo! trim it as normal. Leave that dry funk on.
HMMMM, I think I will stick with trimming.....